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Easy Spicy Korean Ground Beef Bibimbap Bowl Recipe

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A quick and flavorful Korean bibimbap bowl featuring spicy ground beef, crisp vegetables, and a sunny side up egg, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon brown sugar
  • 1 ½ cups (270g) cooked white rice (short grain or jasmine)
  • 1 carrot, julienned
  • 1 cucumber, thinly sliced
  • 2 cups fresh spinach, blanched
  • 4 eggs
  • 2 green onions, chopped
  • Toasted sesame seeds (optional)
  • Kimchi (optional)
  • 1 tablespoon vegetable oil (for cooking beef)
  • 1 teaspoon oil (for frying eggs)

Instructions

  1. Rinse 1 ½ cups (270g) of white rice under cold water until the water runs clear. Combine with 2 cups (475ml) water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes covered. Fluff with a fork.
  2. In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 teaspoon minced garlic, and 1 teaspoon minced ginger. Set aside.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
  4. Pour the prepared sauce over the beef, stirring to coat evenly. Cook for another 2-3 minutes until the sauce thickens slightly and clings to the meat. Taste and adjust seasoning if needed.
  5. While beef cooks, julienne the carrot and slice the cucumber thinly. Blanch spinach in boiling water for 30 seconds, then drain and squeeze out excess water.
  6. In a separate pan, heat a teaspoon of oil over medium heat. Crack 4 eggs and cook sunny side up until the whites are set but yolks remain runny, about 3-4 minutes.
  7. Divide cooked rice into 4 bowls. Top with spicy ground beef, arranged vegetables, and a fried egg. Garnish with chopped green onions, toasted sesame seeds, and kimchi if using.

Notes

Do not overcrowd the pan when cooking beef to ensure proper browning. Let rice rest after cooking for fluffier grains. Adjust spice level by varying gochujang amount. Use fresh garlic and ginger for best flavor. Sunny side up eggs add a creamy texture; soft-boiled eggs can be used as an alternative. Store components separately and reheat gently. Avoid reheating eggs to prevent rubbery texture.

Nutrition

Keywords: bibimbap, Korean, ground beef, spicy, quick dinner, easy recipe, weeknight meal

Find it online: https://atomicbite.com/easy-spicy-korean-ground-beef-bibimbap-bowl-recipe-5-minute-dinner-idea/